A rosy Laurent pie with chicken and mushrooms is a traditional French cuisine dish. Usually it is cooked with an open top. As a result, baking is not only tasty, but also beautiful. It can be served, including to the festive table.

Traditional Laurent Pie with Chicken and Mushrooms

Product Composition:

  • peeled champignons - 350 g;
  • chicken (fillet) - 350 g;
  • onion - ½ head;
  • cream - 170 ml (20%);
  • cheese - 130 g;
  • egg - 3 pcs.;
  • flour - 220 g;
  • water (boiled) - 3 tbsp. l .;
  • creamy fat (soft) - 60 g;
  • salt.

Cooking:

  1. Stir soft butter with the contents of one raw egg.
  2. Pour flour into the mixture with a pinch of salt, pour water.
  3. Place the resulting mass in a bag and put in the cold for 40 minutes.
  4. Boil chicken, finely chop.
  5. Fry arbitrary pieces of mushrooms and onions together until browning.
  6. Combine meat and fry. To salt. You can season with spices. Nutmeg is great for this filling.
  7. Stretch the dough with your hands or a rolling pin into a round billet and carefully transfer it to a heat-resistant container with sides.
  8. Put the prepared stuffing on the base.
  9. Beat the remaining eggs with cream separately. Salt, add, and chopped cheese. Pour everything onto the meat with the rest of the ingredients.

Bake treat for 37 - 40 minutes at 170 ° C.

With broccoli

Product Composition:

  • chicken breast fillet - 350 g;
  • flour - 1 full glass;
  • mushrooms - 350 g;
  • butter fat - 60 g;
  • onion - 1/3 of the head;
  • broccoli (you can frozen) - 250 g;
  • cheese - 120 g;
  • cream of any fat content - 230 ml;
  • eggs - 3 pcs.;
  • cold water - 4 dessert spoons;
  • salt.

Cooking:

  1. Mix soft butter, a raw egg (shake it in advance), all flour, water, 1-2 pinches of fine salt.
  2. Wrap the resulting soft mass in a bag and put in the cold for half an hour.
  3. At this time, fry the chopped mushrooms (best of all - mushrooms) with onions.
  4. Pour broccoli with water and cook for 8-9 minutes. Boil chicken separately until tender.
  5. Send slices of cabbage and meat into the pan. By this time, most of the liquid released from the mushrooms should already have evaporated from it.
  6. Together, prepare the components of the filling for another 10-12 minutes. Then - salt, add spices to them and cool.
  7. Beat the remaining eggs separately until foam. Mix them with chopped cheese and cream.
  8. Stretch the dough and place in a suitable size shape. Fashion the middle edges.
  9. Put the filling on the base. Coat with the mixture from the seventh step.

Send the pie with chicken, mushrooms and broccoli to the oven, where to cook 40 - 45 minutes. Temperature - 180 ° C.

Cooking with Tomatoes

Product Composition:

  • chicken fillet - 350 g;
  • peeled champignons - 450 g;
  • Cherry - 350 g;
  • butter - 130 g;
  • flour - 230 g;
  • water - 4 dessert spoons;
  • eggs - 3 pcs.;
  • onion - 1 pc.;
  • cheese - 170 g;
  • cream - 2/3 st .;
  • salt, spices, frying oil.

Cooking:

  1. Grate butter. Rub it with your fingers with flour and salt.
  2. Pour the egg (1 pc.), Water. Remove the mixed mass in a bag and in the cold for half an hour.
  3. Cook chicken until cooked.
  4. Fry chopped mushrooms with onions in any oil. When the moisture from the mushrooms evaporates, add the meat to the pan. Salt everything. Add spices suitable for mushrooms and chicken.
  5. At the end, add the halves of the cherry. Darken the ingredients together for about 10 minutes.
  6. Grind cheese and mix with other eggs. Pour in cream. Add salt and beat the components with a mixer.
  7. First, send the dough to the form. Then - the filling. Be sure to fashion the sides. Pour all the cream and cheese mixture.

Bake such an open cake for 35 - 45 minutes at 190 ° C.

Kish - French Open Cake

The second name of the Laurent pie is quiche Loren.

Product Composition:

  • flour - 180 g;
  • creamy margarine - 120 g;
  • milk - 4 dessert spoons;
  • boiled chicken fillet - 250 g;
  • fresh champignons - 250 g;
  • dried forest mushrooms - 15 g;
  • onion - 2 heads;
  • eggs - 2 pcs.;
  • low-fat cream - 1 tbsp .;
  • cheese - 80 g;
  • salt, fresh dill - to taste;

Cooking:

  1. Dried mushrooms pour clean water. It is advisable to soak them all night.
  2. In the morning, pour mushrooms with fresh water, and boil them for half an hour.
  3. To the bowl of the combine send flour with a couple of a pinch of salt. Add diced margarine. Turn on the kitchen assistant and turn the mass into crumbs. No need to knead the ingredients for a long time. The oil should not overheat.
  4. Add very cold milk. Mix with the device to the state of wet crumbs. Roll the ball without first stirring. Remove in the cold for half an hour.
  5. Throw the mushrooms on a sieve. Finely chop them and mix with pieces of boiled meat.
  6. Separately, fry the champignon plates with onion cubes until golden and the juice evaporates from the pan.
  7. Cool frying and mix all the ingredients of the filling. Add salt and chopped herbs there.
  8. Distribute the dough in a heat-resistant container with sides. Make pricks with a fork over the entire surface. Cover the dough with parchment, cover with beans.
  9. Bake the pie base for a quarter of an hour at 190 ° C. Then remove the paper with beans and cook another 6 to 7 minutes under the same conditions.
  10. Top the meat with the remaining components of the filling. Cover with fill (beaten eggs + crushed cheese + cream).

Send the Laurent pie (quiche) to the oven for another half hour.

With cheese crust

Product Composition:

  • breast fillet - 350 g;
  • raw champignons - 350 g;
  • onions - 80 g;
  • cream - 1 tbsp .;
  • flour - 1 tbsp .;
  • eggs - 3 pcs.;
  • cheese - 270 g;
  • salt, frying oil, pepper.

Cooking:

  1. Shake one egg. Mix it with soft butter.
  2. Add all flour (previously sifted), water, 1 - 2 pinches of salt. Remove the resulting mass in a bag. Place in the cold while roasting the filling.
  3. Cook chicken until cooked. Cut into small pieces.
  4. Also grind raw mushrooms and onions.Fry them in a pan with any heated oil. Add salt and pepper.
  5. Cool the roast and mix with pieces of chicken.
  6. Stretch the dough and spread over the container with the sides.
  7. Sprinkle on the basis of chicken and mushroom filling.
  8. Grate about 170 g of cheese. Mix with the beaten remaining eggs. Add salt. Add cream to the mass.
  9. Pour her stuffing.
  10. Bake the cake for 40 minutes at 170 ° C.

After about half the time, fill the top of the pie with the remaining coarsely grated cheese.

Healthy pastry with spinach

Product Composition:

  • butter fat - 60 g;
  • egg - 3 pcs.;
  • water - 4 dessert spoons;
  • wheat flour - 1 tbsp .;
  • chicken thigh fillet - 350 g;
  • champignons - 450 g;
  • spinach without cuttings - 250 g;
  • onions - 150 g;
  • cream (33%) - 1 tbsp .;
  • cheese - 170 g;
  • freshly grated nutmeg - 2 - 3 pinches;
  • salt.

Read also:cabbage pie - recipe

Cooking:

  1. Rub one egg with soft fat. Using a suitable blender nozzle, process the components until white foam.
  2. Pour in water, add salt and dry ingredients, except spices.
  3. Cover the resulting mass with a bag and place in the cold for half an hour.
  4. Cook chicken. Dice. Also grind mushrooms and onions.
  5. Heat a frying pan with oil. Fry onion on it until golden brown. Then - fill the mushrooms and wait until the liquid released from them is evaporated from the pan.
  6. Add chicken pieces, chopped spinach, and cook the filling components together for 6 - 7 minutes. Salt everything and add nutmeg.
  7. Move the dough into a heatproof container. Blind the sides of the hands. Lay the filling on top.
  8. Pour mushrooms and poultry with a mixture of the remaining beaten eggs, crushed cheese, salted cream

Bake at 180 ° C in the oven for approximately 35–45 minutes.

Slow Cooking Recipe

Product Composition:

  • boiled chicken (breast) - 1 pc.;
  • mushrooms - 350 g;
  • onions (raw) - 80 g;
  • egg - 3 pcs.;
  • butter fat - 60 g;
  • water - 5 dessert spoons;
  • flour - 1 full glass;
  • low-fat sour cream - 230 ml;
  • cheese - 130 g;
  • salt.

Cooking:

  1. Chop the butter. Mix with dry ingredients, water and one raw egg. Remove the resulting mass in the cold for the duration of the preparation of the filling.
  2. Cut off all the meat from the breast.
  3. Chop the peeled mushrooms. Fry the ingredients together until browned. To salt. Connect with chicken.
  4. The remaining eggs are mixed (separately) with sour cream. Add chopped cheese, salt.
  5. Put the dough into the bowl of the kitchen assistant. Blind the sides. Spread the filling on top.
  6. Pour all sour cream mixture.
  7. Cook the dish in the baking program for 70 minutes.

After the signal, open the lid, remove the treats with the bowl from the multicooker and leave it for 10 minutes to “rest”.

The discussed French pie is prepared with a variety of fillings. Sometimes only vegetables or fresh herbs are added to it. It is the combination of chicken and mushrooms in the filling that makes the dish especially interesting and bright in taste, as well as satisfying.

Tasty recipe:onion pie

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